INGREDIENTS

1. Marinade

2. 1/2cuporange juice
3. 4-6tablespoonsteriyaki sauce(I use 4 TB as I find teriyaki sauce a bit salty for our taste)
4. 1tablespoonvegetable oilor olive oil
5. 2teaspoonsdark sesame oil
6. 2teaspoonsgranulated sugar
7. 1teaspoonTabasco sauceor bottledhot sauce, to taste(I use more)
8. 2teaspoons bottled choppedginger, to taste(I use more)or1 teaspoon freshly gratedginger, to taste(I use more)
9. 2teaspoons bottled choppedgarlic, minced, to taste or2 garlic cloves, minced, to taste
10. 1/4teaspoonsalt, to taste
11. 1lbtop sirloin steaks, cut into one inch strips

12. The Stirfry

13. 1teaspoonsesame oil
14. 2tablespoonssesame seeds
15. 1tablespoon mincedgarlic
16. 1tablespoon mincedginger
17. 1mediumSpanish onionor purple onion, sliced
18. 1largegreen pepper, cut into strips

DIRECTIONS

1. Mix all ingredients together for the marinade.
2. Cut the beef into one inch strips and add to the marinade.
3. Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
4. To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
5. Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
6. Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
7. Add the beef, mixing well to blend all the flavors and ingredients.
8. If you want, you can add some more of the marinade with the beef.
9. Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
10. It went great with a bottle of Cabernet Shiraz Merlot red wine.
11. Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
12. If you don’t mind the salty flavor, you can add more for your taste.